Strawberry Shortcake


  • 2 c. white whole wheat flour + ½ cup for kneading
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • ¾ c. powdered sugar
  • ¼ c. canola or vegetable oil
  • 2/3 c. almond milk

Topping Ingredients

  • 8-10 c. fresh strawberries, sliced
  • 2 ½ c. non-dairy whipped topping


  1. Preheat oven to 425 degrees. In a medium bowl, combine dry ingredients, and set aside.
  2. In a separate bowl or measuring cup, add oil and almond milk and whip together until emulsified. Add quickly to dry ingredients and mix well.
  3. Immediately after mixing, turn dough out onto a floured surface and knead gently 5-6 times, then flatten dough slightly and fold over.
  4. Turn and fold dough four to five times sprinkling with just a little flour each time.
  5. Roll out or use hands to press and flatten dough to 1-inch thick. Cut biscuits using a sharp biscuit cutter or cookie cutter. Cut biscuits quickly and cleanly.
  6. Coat cutter in flour between cuts to ensure a clean cut. Brush tops with milk if you want a more golden crust.
  7. Place on a baking sheet 2 inches apart. Bake for 10-12 minutes. To check for doneness, using a spatula, gently lift center biscuit and if the bottom is golden . . . it’s done!
  8. Assemble Shortcake right before serving. To assemble: Slice biscuits in half and top with ½ cup sliced fresh strawberries. Cover with top of biscuit and cover with an additional ½ cup sliced strawberries. Top with ¼ cup non-dairy whipped topping.
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.